Flavors of Pear Vinegar
Pear vinegar offers fruity, sweet, and delicate notes with a slight acidity reminiscent of pears. It presents a slightly spicy, floral aroma, creating a subtle balance. The aroma of pear vinegar makes it an excellent choice for vinaigrettes, marinades, sauces, and even desserts.
Production of Pear Vinegar by Huilerie Beaujolaise
To produce pear vinegar, selected pears are pressed to extract the juice, also known as "must." The must is allowed to ferment naturally thanks to the yeasts present in the environment. These yeasts convert the sugars in the must into alcohol in the alcoholic fermentation process, transforming it into pear wine. This wine is then converted into acetic acid, turning it into vinegar. Finally, it undergoes filtration before being bottled.
How to Use Pear Vinegar?
Pear vinegar pairs perfectly with green salads with walnuts, cheese, or foie gras, adding a slightly sweet and tangy note. It is also highly regarded in pastry, ideal for flavoring desserts and enhancing the taste of your baked goods.
Some Suggestions for Using Pear Vinegar
- - Green Salad with Pear Vinegar: To accompany your green salads, you can prepare a vinaigrette by mixing pear vinegar with olive oil, mustard, honey, salt, and pepper.
- - Pear Vinegar Caramelized Pear Tart: As a base for your pear tart, you can heat sugar with pear vinegar and butter in a saucepan. Then, add pear slices, cornstarch, cinnamon, and salt.
- - Pear Vinegar-Glazed Chicken: After cooking your chicken breasts or thighs, pour pear vinegar into a pan with chicken broth. Let it simmer, then add your chicken pieces and let them marinate.
Enjoy exploring the fruity and aromatic possibilities of pear vinegar in your culinary creations!
|Ingredients||williams pear puree, pear vinegar, cane sugar, flavour.|
|Nutritional Info||VN Energie pour 100 g (energy for 100g) : 486 kJ / 116 kcal
VN Matière grasse (fat) : <0.5 g
Dont acide gras saturés (of which saturated fat) : <0.1 g
VN Glucides (carbohydrate) : 25 g
Dont sucres (of which sugars) : 25 g
VN Protéines (protein) : <0.5 g
Vn Sel (salt) : 0.03 g